miso kale salad with miso roasted tofu
Prep time
Cook time
Total time
Note: You can press the liquid out of the tofu for a few hours beforehand, as this will improve it's texture. You can also marinate it overnight in a covered container. Marinating tofu overnight will will give it a stronger flavor. Note: You can also make tofu up ahead of time, like a day to two before, and store it covered in the refrigerator. Just re-heat it for a few minutes in a 250-degree oven before topping it on the salad.
Recipe type: salad
Serves: 4
  • for the miso roasted tofu:
  • 1 14-ounce package extra-firm tofu, drained and pressed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white or yellow miso paste
  • 2 garlic cloves, minced
  • for the salad:
  • 1 bunch (whole head) lacinato kale, de-stemmed, thinly sliced
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 4 teaspoons white or yellow miso paste
  • 1-2 garlic cloves, minced I used 2 medium cloves
  • ⅓ cup shredded parmesan cheese
  1. Let's start by preparing the miso roasted tofu. Preheat oven to 425 degrees.
  2. Coat a large rimmed baking sheet with either cooking spray, olive oil, or you can just line it with some parchment paper, which is what I'm currently doing, as baking sheets are known to leach aluminum into food. If you're going to use oil on your baking sheet then make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet.
  3. Drain the tofu, wrap it in some paper towels or a clean flour sack towel and gently press out the excess moisture. If you have more time and plan ahead, you can wrap the tofu in a clean flour sack towel and then place a heavy flat object over the tofu to press out the moisture, and let it sit for an hour.
  4. Cut the block of tofu into even sized square cubes. I cut the block of tofu into 8 slices and then cut those in half down the middle to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they're cut into even sized pieces.
  5. Using a spatula, combine the lemon juice, miso and garlic in a large bowl. Be sure to mix it together well. It will resemble a thick paste.
  6. Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
  7. Spread the marinated tofu in a single layer on the prepared baking sheet.Bake the tofu on the middle rack, turning one to two times during baking, until browned, about 18-20 minutes, or until the tofu is browned on all sides.
  8. While the tofu is baking you can make up the dressing and the salad. Note: This is not a make ahead dressing, as it does not sit well on it's own. I would make it up and then toss it with your kale. Once mixed with the kale, it sits well.
  9. Whisk together lemon juice, miso and garlic in a glass measuring cup or small bowl. Slowly add in the olive oil, whisking until emulsified. Make sure to whisk the ingredients together well. The dressing will be a bit thick and pasty.
  10. Add sliced kale to a large salad bowl. Pour a bit of dressing over the kale and using your hands, massage the dressing into the kale. Massage the kale until it reduces down about half its size and the dressing is incorporated into kale. Taste the salad and add more dressing if needed or desired. Note: Add the dressing to taste. Some heads of kale are smaller than others, so just use the amount of dressing for the amount of kale you have.
  11. Add in parmesan cheese, and toss to coat.
  12. Top the salad with the roasted tofu.
  13. Got leftovers? Be sure to store the tofu and kale separately. Just re-heat any leftover tofu in a 250 degree oven until warmed, and then top it on the leftover salad. This salad tastes great day two and even day three.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2012/06/miso-kale-salad-with-miso-roasted-tofu/